Nanas Easter Egg Babies Rich Egg Bread Recipes

Steps:

• Pour 1/2 cup warm water into a large mixing bowl. Add stirring to dissolve 2 packages yeast. Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
• Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour. Mix with spoon until smooth. Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
• Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
• Place in bowl lightly greased with oil, turn greased side up. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
• Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ). After second rise divide dough into three egual pieces and shape into braids.
• To shape braids: roll each piece into a 24" long. Place on greased baking sheet and bend 24 inch long roll in half. On inside of long roll at center place one par boiled egg. Then braid the two ends two times and then place second par boiled egg and finish braid.
• Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
• Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread. If bread starts to get to brown you can drap tin foil or a brown paper bag over the tops of them while they are baking. You can also make one large loaf and form it into a wreath.
• When braids come out of oven, brush with beaten egg and then rub with butter.
• Cool and enjoy! Take eggs out when slicing bread.

Steps:

• In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Steps:

• Beat the eggs and milk.
• Put into a bowl and add the bread and soak.
• Heat the butter in a frying pan.
• Fry the saturated bread until it is golden brown on each side.
• Serve.

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

Steps:

• Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
• Turn dough onto floured board; knead until smooth and elastic.
• Place in greased bowl, greased side up. Cover, let rise 2 hours.
• Punch dough down; divide into 4 equal pieces.
• Shape into loaves and place in greased loaf pans.
• Cover, let rise again about 1 hour.
• Bake at 375 degrees for 45 minutes or until golden brown.

Steps:

• Combine 2 cups of the flour and the yeast.
• In a saucepan heat and stir milk, 3 T.
• sugar, margarine and salt until warm and margarine almost melts.
• Add to flour mixture along with eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much remaining flour as you can.
• Turn out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease surface.
• Cover and let rise in a warm place until double.
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide in half.
• Cover and let rise 10 minutes.
• Roll each half of dough into a 12 x 7 inch rectangle.
• Brush lightly with water.
• Combine 1/2 cup sugar and cinnamon.
• Sprinkle half of the cinnamon-sugar mixture over each rectangle.
• Roll up from one of the short sides.
• Seal edge and ends.
• Place, seam side down, in greased loaf pans.
• Cover and let rise until double.
• Bake in a 375 F oven for 25- 30 minutes or till done.
• Cover loosely during the last 10 to 15 minutes of baking, if necessary.
• Remove from pans; cool.